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August 8, 2011
Cheesy Potato Quiche
Potato Favorites
Prep time:
25 minutesCooking time:
30 minutes“This hearty potato quiche is a good way to salvage those potatoes that have grown eyes. Simply cut out the eyes while peeling the potato. It's also the ideal use for potatoes that are too small for baking.”
Ingredients
Serves 6
- 3 medium russet potatoes, peeled
- 1 prepared piecrust
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 4 eggs
- 3/4 cup milk
- 1 1/2 cups shredded Cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- Paprika for dusting
Directions
1
Preheat oven to 375°F. Chop potatoes. Place potatoes in a medium saucepan; add enough water to cover. Boil potatoes until tender, about 10 minutes. Drain.
2
Meanwhile, prick piecrust all over with a fork. Bake until set, about 7 minutes.
3
Heat oil in a small skillet over medium-high heat. Add onion. Cook, stirring occasionally, until onion is browned, about 10 minutes.
4
Mix eggs, milk, cheese, onion, salt, pepper and dry mustard in a bowl; mix well. Arrange potatoes in crust. Pour egg mixture over potatoes. Sprinkle with paprika. Bake until set, about 30 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Save time by placing chopped potatoes on a microwave-safe dish, covering with plastic wrap, and microwaving on HIGH for 2 minutes. Skip step 1 and proceed as recipe directs.
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